This page has only limited features, please log in for full access.
Plasma-activated water (PAW) was investigated as a “green” antimicrobial washing agent for decontamination of ready-to-eat rocket salads. PAW was generated using a dielectric barrier discharge jet and the plasma chemistry was correlated to the PAW characteristics. The low helium flow rates favored the NOx formation and resulted also in higher reactive species concentration upon storage. PAW activity was retained even after 12 days of storage at low temperatures. The application of fresh and 7-days-stored PAW as washing agents resulted in significant microbial load reduction, whereas the quality indices of PAW-treated rocket leaves were retained. Finally, the PAW treatment increased the shelf-life of the leafy salad by a factor of ~2.5 upon storage at 5°C, demonstrating the potential application of plasma technology in the processing and shelf-life extension of sensitive food products.
Panagiotis Dimitrakellis; Marianna Giannoglou; Zacharoula Maria Xanthou; Evangelos Gogolides; Petros Taoukis; George Katsaros. Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce. Plasma Processes and Polymers 2021, e2100030 .
AMA StylePanagiotis Dimitrakellis, Marianna Giannoglou, Zacharoula Maria Xanthou, Evangelos Gogolides, Petros Taoukis, George Katsaros. Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce. Plasma Processes and Polymers. 2021; ():e2100030.
Chicago/Turabian StylePanagiotis Dimitrakellis; Marianna Giannoglou; Zacharoula Maria Xanthou; Evangelos Gogolides; Petros Taoukis; George Katsaros. 2021. "Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce." Plasma Processes and Polymers , no. : e2100030.
This study investigated the effect of pulsed electric fields (PEF) pretreatment on rehydration kinetics, firmness, and release of intracellular components of dried chickpeas during rehydration at 35 to 65°C. After soaking preconditioning, chickpeas were subjected to PEF treatments (2.5 and 3.3 kV/cm, 0.2 to 12.0 kJ/kg, 15 µs pulse width, 20 Hz frequency). PEF treated and untreated chickpeas were dried in crossflow air dryer and their rehydration at constant seed/water ratio of 1:5 was studied for 24 hr. During rehydration, moisture, firmness, and concentration of released proteins, carbohydrates and raffinose family oligosaccharides (RFO) were determined and described using appropriate mathematical models. PEF treatment led to up to 70% higher rehydration rates of dried chickpeas. This increase corresponds to rehydration time of approximately 1.5 hr, as opposed to 5 hr for untreated samples. Firmness of PEF treated chickpeas (for energy inputs higher than 3 kJ/kg) during rehydration decreased up to 30% compared to untreated samples. The firmness of untreated samples after 300 min of rehydration was achieved at much shorter times (up to 30 min) for PEF treated samples. At the end of 300 min of rehydration, more than 47.7%, 76.1%, and 86.6% of total raffinose, stachyose, and verbascose, respectively has been extracted, but only 0.03% of nutritionally valuable proteins from PEF treated chickpeas. Consequently, this study demonstrates that PEF processing could be implemented in dried chickpeas processing as pretreatment, for the reduction of rehydration time prior to cooking and of intestinal discomfort caused by RFO.
Varvara Andreou; Aikaterini Sigala; Athanasios Limnaios; George Dimopoulos; Petros Taoukis. Effect of pulsed electric field treatment on the kinetics of rehydration, textural properties, and the extraction of intracellular compounds of dried chickpeas. Journal of Food Science 2021, 86, 2539 -2552.
AMA StyleVarvara Andreou, Aikaterini Sigala, Athanasios Limnaios, George Dimopoulos, Petros Taoukis. Effect of pulsed electric field treatment on the kinetics of rehydration, textural properties, and the extraction of intracellular compounds of dried chickpeas. Journal of Food Science. 2021; 86 (6):2539-2552.
Chicago/Turabian StyleVarvara Andreou; Aikaterini Sigala; Athanasios Limnaios; George Dimopoulos; Petros Taoukis. 2021. "Effect of pulsed electric field treatment on the kinetics of rehydration, textural properties, and the extraction of intracellular compounds of dried chickpeas." Journal of Food Science 86, no. 6: 2539-2552.
The objective of the study was to investigate the efficiency of slurry ice during harvesting and transportation of European sea bass (Dicentrarchus labrax) to retain flesh quality and extend shelf life, compared with conventional flake ice. Fish was slaughtered and transported in different mixtures of slurry ice and conventional flake ice (C: slaughtered and transported in 100% flake ice-Control samples, SC: slaughtered in 100% slurry ice and transported in 100% flake ice, S50: slaughtered and transported in 50% slurry ice-50% flake ice, S100: slaughtered and transported in 100% slurry ice) and subsequently stored under controlled isothermal conditions at 0 °C for shelf life modelling and flesh quality evaluation (proteolytic enzymes). The replacement of conventional flake ice with slurry ice as a slaughtering method led to improved quality stability during subsequent refrigerated storage and shelf life extension, in terms of microbial growth, flesh quality and sensory degradation of fish. Based on microbial growth, the shelf life of C samples was found to be 19 days, whereas the shelf life of S50/S100 and SC was 21 and 25 days, respectively, showing that the replacement of flake ice with slurry ice resulted in 2–6 days shelf life extension of whole sea bass stored at 0 °C. The use of slurry ice at slaughter and flake ice in transportation was accompanied by low activities and late peaks of all four enzymes that is expected to lead to delayed proteolytic degradation and extended freshness.
Athina Ntzimani; Rafael Angelakopoulos; Ioanna Semenoglou; Efimia Dermesonlouoglou; Theofania Tsironi; Katerina Moutou; Petros Taoukis. Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life. Aquaculture and Fisheries 2021, 1 .
AMA StyleAthina Ntzimani, Rafael Angelakopoulos, Ioanna Semenoglou, Efimia Dermesonlouoglou, Theofania Tsironi, Katerina Moutou, Petros Taoukis. Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life. Aquaculture and Fisheries. 2021; ():1.
Chicago/Turabian StyleAthina Ntzimani; Rafael Angelakopoulos; Ioanna Semenoglou; Efimia Dermesonlouoglou; Theofania Tsironi; Katerina Moutou; Petros Taoukis. 2021. "Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life." Aquaculture and Fisheries , no. : 1.
Petros Taoukis; Ir. Ariette Matser. Editorial to the IFSET Special Issue on the 33rd EFFoST International Conference. Innovative Food Science & Emerging Technologies 2021, 69, 102647 .
AMA StylePetros Taoukis, Ir. Ariette Matser. Editorial to the IFSET Special Issue on the 33rd EFFoST International Conference. Innovative Food Science & Emerging Technologies. 2021; 69 ():102647.
Chicago/Turabian StylePetros Taoukis; Ir. Ariette Matser. 2021. "Editorial to the IFSET Special Issue on the 33rd EFFoST International Conference." Innovative Food Science & Emerging Technologies 69, no. : 102647.
Vacuum packed Bratwurst type cooked sausages and sliced or cubed meat products that have limited shelf-life of few days in chilled storage were HP processed (5 min, 600 MPa, 25 °C) and stored at different temperatures (0–15 °C). Color, texture, and microbiological and sensory evaluation were kinetically studied for control and HP treated samples. HP treatment did not alter the color and texture of the treated samples when compared to untreated ones. Lactic acid bacteria were found to be the main spoilage index. The rates of microbiological and organoleptic deterioration were estimated, and their temperature dependence was modeled by the Arrhenius equation. An increase of their shelf life of five to eight times was estimated, compared to untreated ones. A sensory survey on HP treated cooked ham showed that the consumers could not distinguish differences between control and processed samples immediately after processing. Obtained results were used along with appropriate tools relevant to cold chain management to demonstrate that HP treated products are less perishable compared to control ones, allowing for short exposure to temperature deviations during transportation and storage. This has a positive impact on the reduction of the frequency of spoiled products before consumption, acting as a useful tool for the meat product’s loss and waste reduction.
George Katsaros; Petros Taoukis. Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies. Applied Sciences 2021, 11, 1317 .
AMA StyleGeorge Katsaros, Petros Taoukis. Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies. Applied Sciences. 2021; 11 (3):1317.
Chicago/Turabian StyleGeorge Katsaros; Petros Taoukis. 2021. "Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies." Applied Sciences 11, no. 3: 1317.
The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream (Sparus aurata) fillets, sea bass (Dicentrarchus labrax) fillets, and yellowfin tuna (Thunnus albacares) slices stored in the range of −5 to −15 °C. The kinetic modeling of different shelf-life indices was conducted. Sensory scoring of frozen fish showed high correlation with color (L-value) and total volatile basic nitrogen (TVBN). The temperature dependence of the rates of quality degradation was expressed via the activation energy values, calculated via the Arrhenius equation, and ranged, for the tested quality indices, between 49 and 84 kJ/mol. The estimated kinetic parameters were validated at dynamic conditions and their applicability in real conditions was established, allowing for their practical application as tools for cold chain management
Theofania N. Tsironi; Nikolaos G. Stoforos; Petros S. Taoukis. Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions. Foods 2020, 9, 1893 .
AMA StyleTheofania N. Tsironi, Nikolaos G. Stoforos, Petros S. Taoukis. Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions. Foods. 2020; 9 (12):1893.
Chicago/Turabian StyleTheofania N. Tsironi; Nikolaos G. Stoforos; Petros S. Taoukis. 2020. "Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions." Foods 9, no. 12: 1893.
The encapsulation of oregano essential oil in yeast cells was studied. Untreated cells, cells autolyzed for 8 and 24 h at 52 °C, cells treated with Pulsed Electric Fields at three different energy inputs (3.2, 13.6 and 107 kJ/kg) and cells treated with High Pressure Homogenization at 800 bar/4 passes were comparatively assessed. Encapsulation was performed by incubating the cell materials in contact with the oil at temperatures 30, 37, 45 and 65 °C for up to 48 h. Apart from homogenization, none of the other cell pretreatments affected the final encapsulation load at the temperatures studied. All pretreatments had a significant effect on the encapsulation kinetics, leading to increased encapsulation rates compared to the untreated sample. The essential oil release from the obtained capsules was found to depend on water activity and became significant above aw=0.7, with cell pretreatments increasing the released oil percentage at higher water activities.
George Dimopoulos; Alexandros Katsimichas; Dimitrios Tsimogiannis; Vassiliki Oreopoulou; Petros Taoukis. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells. Journal of Food Engineering 2020, 294, 110408 .
AMA StyleGeorge Dimopoulos, Alexandros Katsimichas, Dimitrios Tsimogiannis, Vassiliki Oreopoulou, Petros Taoukis. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells. Journal of Food Engineering. 2020; 294 ():110408.
Chicago/Turabian StyleGeorge Dimopoulos; Alexandros Katsimichas; Dimitrios Tsimogiannis; Vassiliki Oreopoulou; Petros Taoukis. 2020. "Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells." Journal of Food Engineering 294, no. : 110408.
The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water activity decrease), quality attributes (color, texture, sensory characteristics, vitamin C), and microbial stability during OD and subsequent refrigerated storage (5–15 °C) of OD-processed pumpkin cuts was studied. The effect of temperature (35–55 °C), time (10–240 min), and type of osmotic solvent was evaluated to select the optimal processing conditions (55 °C–120 min; WL: 9-99-10.86 g w./g i.d.m. SG: 1.47–1.79 g s./g i.d.m., aw: 0.89). The use of SY Whey vs. water as solvent enhanced the mass transfer phenomena increasing the solids uptake diffusion coefficient by 20%. Water and whey osmosed samples were of similar quality (32–38% increase of hardness, total sensory quality score: 7.9–8.2/9.0, vitamin C content: 77–81 mg/100 g). At all studied storage temperatures, ODSY Whey samples presented lower quality degradation rates compared to the respective ODWater samples (e.g., almost half for hardness change). The shelf life of both OD processed pumpkin cuts exceeded 90 days at 5–15 °C (no microbial growth) supporting the applicability of SY whey as novel osmotic solvent.
Efimia Dermesonlouoglou; Eleni Paraskevopoulou; Varvara Andreou; Petros Taoukis. Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability. Applied Sciences 2020, 10, 6225 .
AMA StyleEfimia Dermesonlouoglou, Eleni Paraskevopoulou, Varvara Andreou, Petros Taoukis. Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability. Applied Sciences. 2020; 10 (18):6225.
Chicago/Turabian StyleEfimia Dermesonlouoglou; Eleni Paraskevopoulou; Varvara Andreou; Petros Taoukis. 2020. "Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability." Applied Sciences 10, no. 18: 6225.
Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A number of complimentary treatments (e.g., vacuum/pulsed vacuum, pulsed electric fields, high pressure, ultrasound) that accelerate mass transfer phenomena have been also investigated. Less research has been reported with regards the benefits of ODF during the subsequent storage of products, in comparison with their conventionally frozen counterparts. It is important to critically review, via a holistic approach, all parameters involved during the first (osmotic dehydration), second (freezing process), and third stage (storage at subfreezing temperatures) when assessing the advantages of the ODF integrated process. Mathematical modeling of the improved food quality and stability of ODF products during storage in the cold chain, as a function of the main process variables, is presented as a quantitative tool for optimal ODF process design.
Maria C. Giannakourou; Efimia K. Dermesonlouoglou; Petros S. Taoukis. Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods 2020, 9, 1042 .
AMA StyleMaria C. Giannakourou, Efimia K. Dermesonlouoglou, Petros S. Taoukis. Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods. 2020; 9 (8):1042.
Chicago/Turabian StyleMaria C. Giannakourou; Efimia K. Dermesonlouoglou; Petros S. Taoukis. 2020. "Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage." Foods 9, no. 8: 1042.
The research targeted on the production of an innovative shelf-stable cheese of high quality, through the combinatory effect of osmotic dehydration (OD) as pretreatment and conventional air-drying. The optimum OD processing conditions (process time/temperature, concentration of osmotic solution, food to OD agent ratio) were determined through a kinetic study of the effect of OD parameters on the water activity (aw) and water/solid transport phenomena, organoleptic and quality characteristics of the white cheese in cubes. Through Fick’s second law for mass transfer, water and solid diffusion coefficients were determined. Taking into consideration the aw, the quality, and organoleptic characteristics of the final product, the optimum OD conditions were selected as 15 °C process temperature, food to osmotic agent ratio 1:4 (w/w), concentration of osmotic agent 65% to glycerol, and treatment time 30 min. The final moisture and aw of the OD-treated product were calculated as 40% and 0.88, respectively. The time of OD-pretreated product for air-drying at 40, 55, and 67 °C to 5% residual moisture was reduced by 35, 51, and 65% respectively. The selected air-drying conditions were 67 °C for 4 h. Quality parameters of the final white cheese product were studied during its storage at 15–40 °C, and the shelf life was estimated as 6 months at ambient temperature.
Marianna Giannoglou; Harikleia Koumandraki; Varvara Andreou; Efimia Dermesonlouoglou; George Katsaros; Petros Taoukis. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. Food and Bioprocess Technology 2020, 13, 1435 -1446.
AMA StyleMarianna Giannoglou, Harikleia Koumandraki, Varvara Andreou, Efimia Dermesonlouoglou, George Katsaros, Petros Taoukis. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. Food and Bioprocess Technology. 2020; 13 (8):1435-1446.
Chicago/Turabian StyleMarianna Giannoglou; Harikleia Koumandraki; Varvara Andreou; Efimia Dermesonlouoglou; George Katsaros; Petros Taoukis. 2020. "Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese." Food and Bioprocess Technology 13, no. 8: 1435-1446.
Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.
Maria Giannakourou; Petros Taoukis. Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions. Foods 2020, 9, 714 .
AMA StyleMaria Giannakourou, Petros Taoukis. Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions. Foods. 2020; 9 (6):714.
Chicago/Turabian StyleMaria Giannakourou; Petros Taoukis. 2020. "Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions." Foods 9, no. 6: 714.
COVID-19 pandemic is clearly challenging the entire food system. A collective action is needed in order to build food systems that are resilient. Food systems are multidisciplinary and highly interconnected. Food security is important in times of shocks and crises. Download : Download full-size image
Serafim Bakalis; Vasilis P. Valdramidis; Dimitrios Argyropoulos; Lilia Ahrne; Jianshe Chen; P.J. Cullen; Enda Cummins; Ashim K. Datta; Christos Emmanouilidis; Tim Foster; Peter Fryer; Ourania Gouseti; Almudena Hospido; Kai Knoerzer; Alain LeBail; Alejandro G. Marangoni; Pingfan Rao; Oliver K. Schlüter; Petros Taoukis; Epameinondas Xanthakis; Jan F.M. Van Impe. Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms. Current Research in Food Science 2020, 3, 166 -172.
AMA StyleSerafim Bakalis, Vasilis P. Valdramidis, Dimitrios Argyropoulos, Lilia Ahrne, Jianshe Chen, P.J. Cullen, Enda Cummins, Ashim K. Datta, Christos Emmanouilidis, Tim Foster, Peter Fryer, Ourania Gouseti, Almudena Hospido, Kai Knoerzer, Alain LeBail, Alejandro G. Marangoni, Pingfan Rao, Oliver K. Schlüter, Petros Taoukis, Epameinondas Xanthakis, Jan F.M. Van Impe. Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms. Current Research in Food Science. 2020; 3 ():166-172.
Chicago/Turabian StyleSerafim Bakalis; Vasilis P. Valdramidis; Dimitrios Argyropoulos; Lilia Ahrne; Jianshe Chen; P.J. Cullen; Enda Cummins; Ashim K. Datta; Christos Emmanouilidis; Tim Foster; Peter Fryer; Ourania Gouseti; Almudena Hospido; Kai Knoerzer; Alain LeBail; Alejandro G. Marangoni; Pingfan Rao; Oliver K. Schlüter; Petros Taoukis; Epameinondas Xanthakis; Jan F.M. Van Impe. 2020. "Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms." Current Research in Food Science 3, no. : 166-172.
Olive pomace is considered a solid by‐product and a rich source of valuable compounds such as polyphenols, flavonoids with antioxidant properties, and proteins. Nonthermal technologies, which cause alterations to cell permeability, are being explored to assist conventional recovery techniques. The aim of this study was to assess the effect of pulsed electric fields (PEF) and high pressure (HP) on improved recovery yield of the high‐added‐value compounds or to shorten the extraction time of these compounds. Olive pomace (Tsounati cv) was pretreated with PEF (1.0 to 6.5 kV/cm, 0.9 to 51.1 kJ/kg, and 15 µs pulse width) or HP (200 to 600 MPa and 0 to 40 min). Evaluation of the intracellular compounds extracted via solid–liquid extraction (50% ethanol–water solution) was performed. More intense PEF and HP conditions resulted in a significant increase of the phenolic concentration up to 91.6% and 71.8%, respectively. The increased antioxidant capacity of each extract was correlated to phenolic compound concentration. The protein concentration that was achieved with PEF pretreatment was doubled; however, HP‐pretreated extracts reached 88.1% higher yield than untreated for pressures up to 200 MPa. HP and PEF pretreatment decreased extraction completion time t98 (needed time to recover the equal amount of phenolics and proteins of untreated after 60 min of conventional extraction) to 12 min and lower than 1 min, respectively. To conclude, both pretreatments are effective in improving the conventional extraction process for increased yield recovery of high‐added‐value compounds from olive pomace.
Varvara Andreou; Marios Psarianos; George Dimopoulos; Dimitrios Tsimogiannis; Petros Taoukis. Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace. Journal of Food Science 2020, 85, 1500 -1512.
AMA StyleVarvara Andreou, Marios Psarianos, George Dimopoulos, Dimitrios Tsimogiannis, Petros Taoukis. Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace. Journal of Food Science. 2020; 85 (5):1500-1512.
Chicago/Turabian StyleVarvara Andreou; Marios Psarianos; George Dimopoulos; Dimitrios Tsimogiannis; Petros Taoukis. 2020. "Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace." Journal of Food Science 85, no. 5: 1500-1512.
The aim of this study was to assess the application of high pressure homogenization (HPH) as a pretreatment prior to the process of autolysis of Saccharomyces cerevisiae cells in order to enhance both the production of yeast extract and the valorization of the solid residue of autolysis for β-glucan extraction. Autolysis of HPH treated (200–600 bar, 1–3 passes) and untreated samples, carried out at 52 °C and pH = 5.5, was mathematically modelled based on protein, amino acid and total solids release. HPH treatment accelerated yeast autolysis at all conditions studied and resulted in higher protein, amino acid and total solids yield. A combination of HPH treatment and shorter autolysis times achieved high extract yields of low turbidity. The β-glucan content of the solid autolysis residue increased with increasing treatment intensity and autolysis time with a simultaneous decrease in protein content due to the mechanical disruption of the cells. The use of HPH as a pretreatment of yeast suspensions allows for the acceleration of yeast extract production by autolysis, reducing the very long autolysis times otherwise required. At the same time, the solid residue obtained after autolysis has a higher β-glucan content for HPH treated samples, allowing for more efficient valorization of this rich in valuable glucan by-product. In our work we have demonstrated that with one pretreatment step, both aspects of the autolytic process can be significantly enhanced.
George Dimopoulos; Miltiadis Tsantes; Petros Taoukis. Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery. Innovative Food Science & Emerging Technologies 2020, 62, 102340 .
AMA StyleGeorge Dimopoulos, Miltiadis Tsantes, Petros Taoukis. Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery. Innovative Food Science & Emerging Technologies. 2020; 62 ():102340.
Chicago/Turabian StyleGeorge Dimopoulos; Miltiadis Tsantes; Petros Taoukis. 2020. "Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery." Innovative Food Science & Emerging Technologies 62, no. : 102340.
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100−400M Pa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200−300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.
Maria Tsevdou; Maria Ouli-Rousi; Christos Soukoulis; Petros Taoukis. Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt. Foods 2020, 9, 360 .
AMA StyleMaria Tsevdou, Maria Ouli-Rousi, Christos Soukoulis, Petros Taoukis. Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt. Foods. 2020; 9 (3):360.
Chicago/Turabian StyleMaria Tsevdou; Maria Ouli-Rousi; Christos Soukoulis; Petros Taoukis. 2020. "Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt." Foods 9, no. 3: 360.
The objective of the study was to evaluate the effect of osmotic solution concentration and a pretreatment with pulsed electric fields (PEF) (1.6 kV/cm, up to 1500 pulses/19.7 kJ kg−1) on mass transfer during osmotic dehydration (OD) of sea bass fillets. Osmotic solutions of 40–60% glycerol and 5% NaCl were applied at 15 °C for processing times up to 240 min. The increase in glycerol concentration enhanced significantly mass transfer expressed by the effective diffusivities of water (Dew values ranged from 1.9 to 3.6 × 10-9 m2s−1) and solubles (Des values ranged from 1.8 to 4.1 × 10-9 m2 s−1). PEF pretreatment further increased Dew and Des values up to 50% and 66% respectively (for 1500 pulses/19.7 kJ kg−1). The energy input correlated with the calculated Dew and Des values, following a logistic mathematical model. The logistic model had a center point at 7.28 kJ kg−1 and 7.15 kJ kg−1 for water and solubles, respectively and showed a sharp increase of the diffusivity values between 3.3 and 9.8 kJ kg−1 ranging from 3.0 × 10-9 m2 s−1 to 4.0 × 10-9 m2s−1 for Dew and from 2.7 × 10-9 m2s−1 to 4.1 × 10-9 m2 s−1 for Des.
Ioanna Semenoglou; George Dimopoulos; Theofania Tsironi; Petros Taoukis. Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. Food and Bioproducts Processing 2020, 121, 186 -192.
AMA StyleIoanna Semenoglou, George Dimopoulos, Theofania Tsironi, Petros Taoukis. Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. Food and Bioproducts Processing. 2020; 121 ():186-192.
Chicago/Turabian StyleIoanna Semenoglou; George Dimopoulos; Theofania Tsironi; Petros Taoukis. 2020. "Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets." Food and Bioproducts Processing 121, no. : 186-192.
The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters and anti-hypertensive and immunomodulatory properties of yoghurt. Low-fat (2% w/w) bovine or ovine milk samples were used. Results showed that HP treatment of milk led to acid gels with equivalent quality attributes to thermal treatment, with the more representative attributes being whey separation and firmness, which ranged from 47.5% to 49.8% and 23.8% to 32.2% for bovine and ovine yoghurt, respectively, and 74.3–89.0 g and 219–220 g for bovine and ovine yoghurt, respectively. On the other hand, TGase treatment of milk, solely or more effectively following HP processing, resulted in the improvement of the textural attributes of yoghurt and reduced whey separation, regardless of milk type, exhibiting values of 32.9% and 8.7% for the whey separation of bovine and ovine yoghurt, respectively, and 333 g and 548 g for the firmness of bovine and ovine yoghurt, respectively. The HP processing and TGase treatment of milk led to the preservation or improvement of the anti-hypertensive activity of the samples, especially in the case in which ovine milk was used, with Inhibitory activity of Angiotensin Converting Enzyme (IACE) values of 76.9% and 88.5% for bovine and ovine yoghurt, respectively. The expression of pro-inflammatory genes decreased and that of anti-inflammatory genes increased in the case of samples from HP-processed and/or TGase-treated milk as compared to the corresponding expressions for samples from thermally treated milk. Thus, it can be stated that, apart from the quality improvement, HP processing and TGase treatment of milk may lead to the enhancement of the bio-functional properties of low-fat yoghurt made from either bovine or ovine milk.
Maria Tsevdou; Georgios Theodorou; Sofia Pantelaiou; Artemis Chatzigeorgiou; Ioannis Politis; Petros Taoukis. Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt. Foods 2020, 9, 49 .
AMA StyleMaria Tsevdou, Georgios Theodorou, Sofia Pantelaiou, Artemis Chatzigeorgiou, Ioannis Politis, Petros Taoukis. Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt. Foods. 2020; 9 (1):49.
Chicago/Turabian StyleMaria Tsevdou; Georgios Theodorou; Sofia Pantelaiou; Artemis Chatzigeorgiou; Ioannis Politis; Petros Taoukis. 2020. "Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt." Foods 9, no. 1: 49.
The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.
Theofania Tsironi; Athina Ntzimani; Eleni Gogou; Maria Tsevdou; Ioanna Semenoglou; Efimia Dermesonlouoglou; Petros Taoukis. Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass. Applied Sciences 2019, 9, 5019 .
AMA StyleTheofania Tsironi, Athina Ntzimani, Eleni Gogou, Maria Tsevdou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Petros Taoukis. Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass. Applied Sciences. 2019; 9 (23):5019.
Chicago/Turabian StyleTheofania Tsironi; Athina Ntzimani; Eleni Gogou; Maria Tsevdou; Ioanna Semenoglou; Efimia Dermesonlouoglou; Petros Taoukis. 2019. "Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass." Applied Sciences 9, no. 23: 5019.
The tomato processing industry strives to maximize product yield, keep energy costs and waste effluents to a minimum while maintaining high product quality. Pulsed Electric Field (PEF) processing increases plant cell permeability through electroporation and could be applied in tomato processing to facilitate peeling, increase juice yields and enhance valorization of tomato waste. PEF was applied to three different steps, of industrial tomato processing. In the first step, different PEF treatments (0.5–1.5 kV/cm, 0–8000 pulses, 15 μs pulse width) applied to whole tomatoes improved peeling, reducing the work required for peel detachment up to 72.3%. In the second step, PEF (0.5–2.5 kV/cm, 0–4000, pulses, 15 μs pulse width) applied to chopped tomatoes, increased tomato juice yield up to 20.5%. PEF was also applied to the residues of the first juicing step comprising seeds, peels and a fraction of tomato flesh, to further increase juice yield with the overall yield reaching 90.2%. In the third step the effects of PEF on the extraction of high added value compounds from juicing residues were studied. Carotenoid extraction yield increased up to 56.4%. Lycopene extraction increased from 9.84 mg lycopene/100 g to 14.31 mg/100 g tomato residue for a PEF treatment at 1.0 kV/cm for 7.5 ms. The concentration of extracted total phenolic compounds doubled (56.16 mg gallic acid/kg) with a 2 kV/cm, 700 pulses treatment. The increased antioxidant capacity was correlated to carotenoid concentration. Overall, targeted PEF pretreatments incorporated to industrial tomato processing lead to decreased energy demand and increased productivity.
Varvara Andreou; George Dimopoulos; Efimia Dermesonlouoglou; Petros Taoukis. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. Journal of Food Engineering 2019, 270, 109778 .
AMA StyleVarvara Andreou, George Dimopoulos, Efimia Dermesonlouoglou, Petros Taoukis. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. Journal of Food Engineering. 2019; 270 ():109778.
Chicago/Turabian StyleVarvara Andreou; George Dimopoulos; Efimia Dermesonlouoglou; Petros Taoukis. 2019. "Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing." Journal of Food Engineering 270, no. : 109778.
Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25ºC, 5min) on European sea bass (Dicentrarchus labrax) fillet quality and shelf life was investigated. The data presented comprises microbiome and proteome profiles of control and HP-processed sea bass fillets from 1 to 67 days of isothermal storage at 2°C. Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in pooled DNAs from control or HP-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with accession number PRJNA517618. Yeast and fungi diversity were analysed by high-throughput sequencing of the internal transcribed spacer (ITS) region for control and HP-processed fillets at the end of storage (11 or 67 days, respectively) and have the SRA accession number PRJNA517779. Quantitative label-free proteomics profiles were analysed by SWATH-MS (Sequential Windowed data independent Acquisition of the Total High-resolution-Mass Spectra) in myofibrillar or sarcoplasmic enriched protein extracts pooled for control or HP-processed filets after 1, 11 and 67 days of storage. Proteome data was deposited in the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifiers PXD012737. These data support the findings reported in the associated manuscript “High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring”, Tsironi et al. 2019, JFE 262:83-91, doi.org/10.1016/j.jfoodeng.2019.05.010.
Liliana Anjos; Patricia I.S. Pinto; Theofania Tsironi; George Dimopoulos; Soraia Santos; Cátia Santa; Bruno Manadas; Adelino Canario; Petros Taoukis; Deborah M. Power. Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets. Data in Brief 2019, 26, 104451 .
AMA StyleLiliana Anjos, Patricia I.S. Pinto, Theofania Tsironi, George Dimopoulos, Soraia Santos, Cátia Santa, Bruno Manadas, Adelino Canario, Petros Taoukis, Deborah M. Power. Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets. Data in Brief. 2019; 26 ():104451.
Chicago/Turabian StyleLiliana Anjos; Patricia I.S. Pinto; Theofania Tsironi; George Dimopoulos; Soraia Santos; Cátia Santa; Bruno Manadas; Adelino Canario; Petros Taoukis; Deborah M. Power. 2019. "Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets." Data in Brief 26, no. : 104451.